Black bean and corn soup

I wanted to do an easy bean-based meal last night, so I went with black bean soup. It was easy and very tasty. Here’s the recipe:

2 cans black beans, drained and rinsed thoroughly in cold water
1 tbsp veg oil
1/2 a large onion, diced
1 clove of minced garlic
A handful of baby carrots, diced
2 tsp chili powder
1 tsp ground cumin
4 cups vegetable or chicken stock
2-3 cups frozen corn
1 (16oz) jar of tomato based salsa

In a saucepan, heat the oil and sauté the garlic, onions, and carrots for about five minutes till onions are clear. Then add the ground chili powder and cumin. After a minute, add the stock, one can of the beans, and the corn. Bring to a boil.
In a blender, purée the salsa and the other can of beans. Then add this to the saucepan on the stove. Reduce the heat to a simmer. Let simmer for about twenty minutes till the soup thickens a bit. Here is the final product:



As you can see I topped it with low fat shredded Mexican cheese and fat free sour cream!


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